Ingredients

• 30g/1¼oz honey
• 2 tbsp pomegranate molasses
• 200ml/7fl oz warm water
• 500g/1lb 2oz lamb rump
• cut into 2cm/1in thin strips
• 150g/5½oz lean minced lamb
• ½ tsp ground cumin
• 3 tbsp fresh oregano
• chopped finely
• plus four sprigs to serve
• 200g/7oz dried figs
• 200g/7oz prunes
• stones removed
• 150g/5½oz whole blanched almonds
• 300g/10½oz apple
• cored and thinly sliced
• 20ml/4 tsp rosewater
• salt and freshly ground black pepper
• 40g/1½oz butter
• 200g/7oz basmati rice
• washed and drained
• 200g/7oz whole almonds
• blanched
• 2g saffron
• soaked in 20ml/4 tsp rosewater for two hours
• 30g/1¼oz honey
• 200ml/7fl oz light vegetable stock

Directions

• For the Ottoman lamb
• mix together the honey
• pomegranate molasses and warm water in a bowl.
• Dry fry the lamb rump strips in a pan over a medium heat.
• Add the honey mixture and more water if needed and bring to a simmer. Cook very gently until the meat is very soft and almost melting
• about 45-60 minutes.
• Meanwhile
• place the minced lamb
• cumin and chopped oregano into a bowl and mix well. Season with salt and freshly ground black pepper and then shape into very small meatballs
• about the size of hazelnuts.
• When the lamb rump is very tender
• add the meatballs to the pan with the figs
• prunes and almonds. Simmer for 20 minutes over a low heat
• then season
• to taste
• with more salt and pepper.
• Add the sliced apple and
• finally
• add the rosewater.
• For the rice pilaf
• add the butter to a pan and melt gently
• then stir in the rice and cook for a minute or so.
• Add the remaining ingredients
• reduce the heat and simmer gently until the rice is tender and the liquid is all absorbed.
• To serve
• pile the rice onto each plate and spoon the lamb alongside. Garnish with a couple of sprigs of oregano.